Lobster Stuffed with Crab Imperial

In the restaurants I’ve worked in and many that I’ve dined in, Lobster seems to always be King of the Menu, and when you stuff that lobster with lump crab meat you’ve just added to it’s crowning glory!

Thanks to places like Costco and Sam’s Club, Lisa and I enjoy lobster on a regular basis.  And no matter how you cook it, grilled, broiled or sauteed,  it’s makes for a better and more affordable dinner in your own home, then you’d get going out.   You’ll even have money left over for a bottle of wine!

So as I was thinking of what to prepare for our special Christmas Eve dinner at home (because I waited to long to make reservations….sigh)  I immediately thought of a Lobster Tail stuffed with Crab Imperial.  After all I had all the ingredients already in house.     What struck me as funny as I served up my “surprise dinner”  Lisa commented that I had never made this for her before.   I guess I couldn’t have picked a better time, Christmas Eve as the snow started falling we sat down to an amazing dinner in the warmth and comfort of our home, at a fraction of the price it would have cost us going out to dinner.

Lobster stuffed with crab Imperial

If you’re looking for a meal to celebrate a special occasion, for entertaining or just because you can, I urge you to give this dish a try.   We enjoyed our Stuffed Lobster with a bottle of  Procesco, but even if it’s just sparkling water make sure you raise your glass and toast to the good life as you enjoy this delicious creation!

Lobster stuffed with crab Imperial

5.0 from 5 reviews
Prep time
Cook time
Total time
  • 2 8-10 ounce lobster tails
  • 6 ounces lump crab meat
  • ¼ cup Hellman’s Mayonnaise
  • ½ tsp sugar
  • ½ tsp old bay
  • 1 tsp finely chopped Italian parsley
  • 1 tsp finely chopped red pepper or roasted red pepper
  • 1 large egg lightly beaten
  • squeeze of lemon juice
  • 4 ounces unsalted butter
Crab Imperial
  1. Mix mayonnaise, egg, sugar, old bay, peppers and parsley together and blend well, this is your imperial sauce.
  2. Gently mix with lump crab meat
  3. Refrigerate for 1 hour before using
Lobster Prep
  1. Melt butter
  2. Split lobster tail down the middle, being careful not to completely split the lobster
  3. Pull the lobster meat out of the shell, leaving the end flap inside the shell.
  4. Fan the tail and bend it upwards till you hear a little snap, this will help keep the fanned tail in place.
  5. Push both sections of the shell together and place the split lobster on top of the shell.
  6. Spoon some of the butter over top of the lobster, place in a baking pan and into 350 degree oven.
  7. Allow lobster to bake for 5 minutes so that the area you are stuffing will get partially cooked.
Adding Stuffing to Lobster
  1. Remove lobster from oven after the partial cooking and dividing the crab imperial mixture into two portions, stuff the top of the lobster tail, making a mound with the crab imperial.
  2. Return lobster to the oven and continue baking for 15-20 minutes until topping has a nice golden color.
  3. Remove Stuffed Lobster from the oven and spoon just a little bit more of the butter on the stuffed lobster.
  4. Serve with your favorite side dish, and after presenting the dish to the table, gently remove the stuffed lobster completely from the shell and return to the plate.
  5. Serve with melted butter and enjoy!


Thanks so much for stopping by today and I wish you all a very Happy and Healthy New Year!

I hope to see you all over at Google+ this year, it’s a whole new world!


  1. That is just a beautiful special dinner for two, Dennis!

    I don’t know if I would ever just happen to have lobster and crab on hand, but I think it would be worth it to go out and get some for your recipe! 😉

    A very happy new year to you and Lisa!

    • Thanks Kath, it’s funny but I always have shrimp, and lobster in the freezer, and when I can get good pasteurized lump crabmeat I try to keep some on hand. I guess its a chef thing, depending upon what mood I’m in I like options…lol

      Happy New Year!

  2. Luscious! Happy New Year and thanks for all you do for the food blogging community!

  3. Happy New Year Dennis! Seems we both had the same idea for the holidays… lobster is so good.

    • hi Deana

      thanks so much for stopping by, I would love to see you over at Google+, I’ve been building a new community over there since the untimely demise of foodbuzz!
      Happy New Year!


  4. Nice ending to an eventful year. Dungeness crab is peak season here- i’ve enjoyed it a few times already. This is a great excuse to partake again. Thanks for being a spectacular voice and organizer for the blogging community chef D!

  5. This looks divine!

  6. OMG Dennis – this looks incredible. Happy New Year.

  7. I’m weakening in the knees just staring at this mouthwatering photos! What a delish dinner for the holidays. Thanks for sharing the recipe, Chef Dennis! Happy 2013!

  8. What a treat for the holidays or a special occasion. It is so nice to be able to make special dishes like this at home for a fraction of the cost. I just made your crab pasta with some lobster and crab from Costco’s for a special family gathering and everyone loved it. Happy New Year and thank you for all you do to create community on Google+!

  9. What a wonderful dinner and so impressive! I hope you have a blessed New Year 🙂

  10. What a decadent dish, the presentation is stunning. Happy New Year, Chef!

  11. I am a lobster lover as well. We New Englanders are so spoiled. Love the crab stuffing, I think you could use it for lots of tasty dishes.

  12. I could eat lobster all day and this one looks fantastic. I wish you a happy and healthy New Year.

  13. This looks like such a fancy dinner… this just might be on my Valentine’s Day menu this year!

  14. Lobster is dirt cheap up here in Boston, so we enjoy it regularly as well. I’ve never had it stuffed with crab, but that sounds wonderfully decadent!

  15. I can’t think of a more special meal for any celebration.

  16. beautiful looking crab deliciously presented
    Happy new year to you and family

  17. Here’s to the good life and a good year in 2013, Dennis!

  18. I just made this tonight as a birthday dinner, and it was delicious!!!! I don’t think I’ll ever order this out again, not when it’s just as good at a fraction of what a restaurant charges! I know this an old post but just wanted to tell you how good and easy to do it was.

    • hi Jen

      thanks so much for letting me know how well your dinner turned out! It is amazing how much money you can save by making restaurant style dishes at home, and in a lot of cases how much better tasting they are.
      I hope you get to try a few more of my recipes, and if your ever looking for an amazing dessert, try my Tiramisu or Chocolate mousse!


  19. I tried your stuffed Lobster tail but I used your Lump Crab Imperial receipt instead. All I can say it was the best I ever had. Thanks for putting your receipt online.

  20. Chef Dennis, this is an excellent recipe. The ingredients to make the imperial crab stuffing is similar to my crab cake recipe except I put a light coating of Panko bread crumbs on the outside. What I light about your crab stuffing is it has not bread crumbs. The egg is the binder.

    I just signed up for you email list. I look forward to see future recipes.


  21. Thanks for the recipe!!!First time making lobster….wish me well
    Happy New Year 2015


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